Food product



Patented Oct. 13, 1925.

.UNITED, STAT/(ES. PATENT oer-ice.

CHARLES W. HOOI'ER, OF JAMAJICA, NEW YORK.

noon rnonuor.

No Drawing.

diet should contain balanced proportions of protein, fat, carbohydrate and inorganic salts and should conform to certain rather definite requirements as to caloric or fuel value and that an adequate supply should be maintained of three accessory food factors commonly known as vitamins,-namely B or antineuritic factor and the water soluble C or antiscorbutic factor. The dietary habits of the greater part of the adult population of the United Statesare such. as to prevent the continuous consumption of food deficient in.vitamins. The ordinarymixed diet of meat, fresh. vegetables. milk and egg: contains adequate amounts of vitamin. Infant: feeding, however, presents a. difficult problem. kiln mostinstances it is essential to boil or p-asteurize the milk of bottle babies to prevent infection. Theantiscorbutio and antineuri-tic .vitamin'content of such milk the fat soluble A factor, the water soluble" is relatively low. Furthermore, infants,

given an. exclusive milk diet over a pro- 3 longed period tend to developanaemia. It

known deficiency diseases, scurvy and beriiberi are not due tea deficiency of the.diet in proteins, carbohydratesor farts, but that certain accessory food substances are lacking' in the food. In vscurvy thje,'ant iscorb t c act r is absent. andn; e e i V S' the ant'" juritilc factor, f Barlow s,ftlisease,; occurs freq 1:1

diet} have a .dvocated:

andr bottle or, nurs ng babies.

- as at ;Suc .recesses,rte-infants.

ed fil I h t-m kg semen 'r coagql te the, mi ksPee -Hr antile s ur v' or s 5. Mar-wh n boiled, milk. forms the exclusive ,diet. of chil,

has been established that the ,two well chemis s, realizing these deficiencies;

p the. early use g of orange.

juice, lembn "u eelon tomatojuice,, beef juice spinach 0! er o eo s in. th f e ng' f.

fi st be. fe eparately, because if p be balanced asto'ofl'set the intestinalm toxications a d. a

Application filed December 10; 1923. Serial No. 679,779.

is warmed for the infant. This is particu larly true of the fruit or vegetable juices. Some of these accessory foo s can not be well tolerated by. many infants. None of them have the desirable blood buildin value. ,Most of them are not stable an must bemost carefully prepared fresh daily entailing much labor riability of the resulting product and uncertainty as to its purity and value.

An infant food product has therefore long been sought which contains thedesirable vitamin proportions as afbove. pointed out, to cure and prevent neutritiona-l deficiency diseases of infancy, which is readily miscible with the babys milk leaving the ingredients thoroughly distributed therein, which does not curd or coagulate the milk and which is capable of being readily assimilated by infants generally without ma with considerable va- .75 terial trouble. While a very large number I of food products have long been known which separately possessed one or another of the vitamin factors respectively, no one,

so far as I am aware, has been able to discover an infant food mixture having these various important vital nin factors in proper. proportions and which mixture was. stable and the. ingredients .did not materially react on one another while being kept sealed rm- 5 del" ordinary conditions, and which mixture was readily miscible with liquid-milk or:

water leaving all partsut horoughly distributed therein; and;which did-'not- 'curd or- 1 coagulate the milk, ,zMynew product tors, caloric value standardized.

- 1 and; a ll fiances which tend. to'prevent ri ets @IldltfitllY. .==It=:should increasethe ts loric'ivalue' of diluted milk- Itsl'ronldbe well toleratedrand-easily metabolizedQa'ridshoiild "disorders" of infanc so has: allthese advantageous:characteristics Properties nd ,thefurth'ecadvantage that it may be prepared inconvenient 'form, is relatively inexpensive and its vitamin faci and foodsvalue are easily f A.,f. d.'.pl"'oduct to i'supplementuthe" food 5 cienc es ofrnii-lka andoother baby foods I .Jshonldmeefiithewmostarigid requirements; t t

conditions and so simply constructed'that the mother can handle itwith reasonable safety in the preparation of bottle milk. Finally, it should make unnecessa the expensive .time consuming and diilicu t preparation of fruit, vegetable and meat juices, so perplexing to the average mother or caretaker.

So far as I am aware no one has been able to make a product meeting these requirements from those food elements which have been accepted as suitable for infant feeding and it has only been after many years of experimental study that I have discovered my new food product which meets these requireand other fruit and vegetable uices possess ments.

My invention in its preferred form comprlses a mixture containing powdered desiccated animal liver specially prepared fruit or vegetable juice and carbohydrate material or powdered dry .milk. By the term vegetable juice I include fruit juices and the same may be either neutralized or left unneutralized' although the neutralized juice is preferred, likewise other powdered desiccated meat may be used in place of or in addition to the liver and more or less of the advantages of my invention obtained, but

i I the use of liver is far preferable.

One would ordinarily expect that anima liver ornneat would be totally unsuited as an ingredient in such a food product. Ordinary desiccated co'mminutedanimal liver alone is not easily miscible with milk;.it does not remain satisfactorily in suspension therein; but settles out rapidly to the bottom of the container. The particles do not readily pass through the ordinary bottle nipple used in infant feeding. I have discovered however, that when'it is very finely dlvlded or powered andwhen added with the other ingredient or ingredients as here- 'inafter pointed out, if it is then stirred in 0 milk it goes into suspension immediately and does not settle out rapidly and the parholes are so small'that they readily ass through the ordinary bottle nipple. ur-' thermore ordinary desiccated liver is not readlly assimilated by babies generally and attempts to feed it to babies have generally proved disastrous. I have discovered, however, that when administered in my improved food mixture these disadvantages are overcome. These discoveries enable me to use animal liver which contains more of the antineuritic vitamin and fat solubleA vitahouse of the inorganic salts of the body. It

contains phosphoric acid, potassium, sodium, alkaline earths, and chlorine. Iron calcium and magnesium are also plentiful. Animal liver oil is regarded by many as a specific in the treatment of rickets, and it is also regarded as beneficial in the treatment of tetany. This value is retained'in the desiccated animal liver. Therefore, I prefer to use animal liver but other meat products may be used with more or less success.

.While it is well known that orange juice the antiscorbuti'c vitamin in marked concentration and also the antineuritic vitamin and fat soluble A vitamin in appreciable amounts, it has been considered impracticable to use these in a food mixture of the class in question because they are either likely to curd or/ coagulate the milk, or are unstable or react on the other ingredients to deleteriously affect the food value of the mixture, or all three. Orange juice powder is ordinarily very hygroscopic, readily absorbing moisture from the airfand forming a hard cake which is dissolved in milk or water] only with great difficulty. I have discovered, howeyer, that when mixed with other ingredients as hereinafter pointed out the mixture does ont cake but retains th! consistency of fine powder, readily miscible with water, milk", soups, etc., and when the juice powder is specially prepared the other disadvantages may be'orercome.

I find that mv food mixture is stable when placed in tightly sealedglass containers and apparently does not deteriorate with age. The

attainment o if this property has required exhaustive experimentation with' numerous food ingredients and has been a constant source of anxiety in the. development of a practical. product for the purposes in'ques tion. The an'tiscorbutic vitamin is a labile substance and is very easily destroyed. I have descovered, however. that it keeps admirably when mixed with the other ingredients of my mixture, although with some ingredients which one skilled in the art might suggest, it rapidly deteriorates.

My new product in its preferred form when mixed with milk, or dried milk in correct proportions with water, constitutes a I complete food for the baby. I find that it is well tolerated by infants in the first weeks oped normally and have shown excellent vitality. It contains no pathogenic bacteria and may be added directly to the liquid food of bottle fed babies after it has been prepared without the risk of infecting the infant or destroying its a'ntiscorbutic vitamin content by heat. So far as I am aware no food mixture having these properties and the desirable vitamin factors in proper prop'ortions, has hitherto been produced. lVith my product also the proper amount to be used may be measured quite accurately with a spoon. It contains definite amounts of antiscorbutie vitamin, the antineuritic vitamin and blood building substance so that the physcian may prescribe it accurately; It is stable and apparently does not deterioratewith age. It furnishes a constant source of supply and may be utilized without material waste.

In preparing my new food product in its preferred form the following procedure may be followed- (a) Powdered desiccated animal liver.

5 Animal liver taken from animals free from 85 per cent disease is used. Afterthe liver is entirely cooled from animal heat it is thoroughly washed in clean water at room temperature. The liver pulp is then carefully dissected away from the bile ducts and blood vessels and out up in pieces'of from 2 to 3 inches in diameter. The ,pieces are boiled or steamed in clean water in porcelain lined metal vessels until the protein is thoroughly coagulated, which will require from one-half to threequarters of an hour. WVhen the liver has been thus treated .and allowed to cool slightly it is ground in a meat hasher to a finelygranulated mass. This mass is then spread about one inch thick in galvanized metallic drying pans and placed in a vacuum dryer or a well ventilated exhaust air dryer and thoroughly desiccated at a temperature not to exceed fron145 to 60 C. for a time, ranging from 2 to 5 hours.

When the mass becom& thoroughly dry the pans are removed from the dryer. The desiccated liver is then allowed to cool and is ground to a very fine powder. The finer particles from 1/1000 to 1/100 of an inch in diameter are carefully separated from the coarser particles by sieving through a very fine mesh sieve. Only the finer particles are used in the preparation of the baby foods.

(b) Neutralized ior'ange juice powder. Ripe oranges are used. The juice is squeezed by means of metallic machinery into porcelain lined metal vessels. To the juice is added a sufiicient amount of precipitated calciu carbonate to neutralize from iii) 95 per cent of the acid. The

yellow precipitate of calcium citrate is re moved by straining through several thicknesses of gauze. The ncuitralized juice is then dried by sending it through a spray machine held at an elevated temperature. The neutralized. orange juice powder is then collected and stored in sterile and tightly sealed containers. The object in neutralizing the greater-part of the and contained 111 the orange uice is to obtain an orange nice powder which when dissolved in milk will not cause the milk to curd or coagulate. The antiscorbutic vita- 'min content of the neutralized orange juice powder is determined by means of animal experiments. The amount of the neutralized orange juice powder incorporated into the baby food supplement depends entirely upon' the amount of the antiscorbutic vitamin contained in the powder.

' (0) Carbohydrate. Glucose.

The ingredients of the baby food are preferably combined in the following manner.

The powdered desiccated animal liver, neutralized orange juice powder and glucose are thoroughly mixed together, passed through a fine mesh sieve, andstored in sterile and tightly sealed glass containers. The final product. the baby food supplement, is com bined so that 100 grams of the product contains an amount of neutralized orange juice powder equal in its antiscorbutic vitamin content to 100 grams of fresh orange juice. y clinical experimentation I have found that for infants under one year of age the amount of powdered desiccated animal liver contained in 100 grams of the final product should not represent more than 50 grams of fresh animal liver, and for infants over one year of age the amount of powdered desiccated animal liver may represent as much as 100 grams of fresh liver.

A specific example stating the quantities of material used in the baby food supplement for infants under one year of age is given as follows:

(1) -The amount of neutralized orange juice powder which is equal in its antiscorbutic vitami n content to 100 grams of fresh orange juice. The amount required may vary from 29 to 35 grams.

(2) The amount of powdered desiccated animal liver which represents 50 grams of the fresh liver from which the powdered desiccated animal liver was prepared. The amount required may vary from 13 to 19 grams. I

(3) Glucose, a sufiicient 100 grams.

A specific example stating the quantities of material used in the baby food supplequantity to make ment for infants over one year of age is given as follows: v

(1) The amount of neutralized orange juice powder which is equal in 1ts anti- The amount may vary from 26 to 38 grams.

(3) Glucose, a sufficient quantity to make 100 grams.

The final product has the consistency of fine talcum powder and is readily miscible with water, milk, soups, etc. When stirred into milk it goes into suspension immediately. The particles of desiccated liver in the suspension are so small that they readily pass through the ordinary bottle nipple used in feeding infants.

In order to retain the antiscorbutic vitamin which would be destroyed by excessive heating used by many mothers and nurses in the preparation of food for babies, the food product is prepared under aseptic conditions and is stored in sterile containers so that it may be added to the liquid baby food just before feeding.

In some cases it may be desirable to use this food product as a supplement to dry powdered milk instead of adding it directly to the ordinary liquid milk. One part by weight of the mixture in powdered form as above described may be mixed with 9 parts by weight of the milk powder of any well known or suitable variety forming a mixture embodying my improvements, and this mixture may be added towater with or without some liquid milk, to produce the final food product, all of which is intended to be covered by the appended claims.

When using a mixture containing the milk powder with the vegetable juice powder one or more of the other ingredients may be omitted as the milk powder may serve to a certain extent as a substitute therefor.-

In such case the milk powder and vegetable juice powder coact and cooperate with one another, in that the vegetable juice powder being relatively hygroscopic and the milk powder beingrelatively much less hygroscopic, the latter tends to keep the former dry in the mixture so that the mixture as a whole is very little hygroscopic and will absorb practically no moisture from the air, and by reason of this coaction the setting up of bacterial action or decomposition in the mixture and particularly in the juice powder is substantially prevented. The in clusion of some of the infant food carbohydrate also further tends to prevent bacterial actionor decomposition in the same way.

The invention may also be embodied in liquid form before the addition of any milk by taking the first described mixture and adding thereto and thoroughly mlxing .therewith clean water or distilled water,

- fants bottle milk. In carrying out the invention in this form I preferably thoroughly mix powdered desiccated animal liver, concentrated fruit or vegetable juice and carbohydrate containing materials, and dilute said mixture with water so that the final product, the baby food siipplement, contains the amount of concentrated fruit or vegetable juice which is equal in its antiscorbutic' vitamin content to a like volume of fresh orange juice, and in each 100 c. 'c. of the final product, the amount of powdered desiccated animal liver which represents from 50 grams to 100 grams of the fresh liver from which the powdered desiccated" animal liver was prepared.

Although orange juice has been named specifically -as'the source of antiscorbutic vitamin in the preparation of the baby food supplement I do not confine myself to this source alone, as other fruit or vegetable juices rich in antiscorbutic vitamin may be used instead of orange juice, or in combination with orange juice.

And, desiccated or concentrated orange juice or other fruit or vegetable juices prepared by any of the known methods'for desiccating or concentrating orange juice or other fruit or vegetable juices, which do not destroy the vitamin content, may be used in the preparation of the baby food supplement instead of the concentrated orange juice prepared by the above described process. In the claims the expression vegetable juice has been used to designate either-fruit juice or vegetable juices or mixtures thereof. I

Instead of the carbohydrate, glucose, prescribed in the above preparation of the baby food supplement, analogous carbohydrates may be used,such as maltose, saccharose, e'tc., ofcarbohydrate syrups, such as corn syrup, etc. which will serve the like purpose such as autolized yeast or concentrated yeast extracts may be-used in the preparation of the baby food product to further aid to its antineuritic vitamin content.

The yeast or analogous product should be added in proportion to the amount of the antineuritic vitamin contained in the product used as the ambunt of antineuritic vitamin contained in yeast or analogous products may vary over a wide ran V, A specific example stating tire quantities 9 of material used in the food desiccated autolized east is used as an ingredient is given as ollows:

(l) The amount of desiccated autolized yeast which is equal in its antineuritic vitamin content to 15 grams of desiccated brewers yeast obtained from fresh cultures.

(2) The amount of neutralized orange juice powder which is equal in its antiscorbutic vitamin content to 100 grams of fresh orange juice. i

(3) The amount of powdered desiccated animal liver which represents 100 grams of the fresh animal liver from which the powdered desiccated animal liver was prepared.

(4) Glucose, a suflicient quantity to make 100 grams.

While I have described my improvements in great detail and with respect to preferred forms, I do not desire to be limited to such details or forms since many changes and modifications may be made and the invention embodied in other forms without departing from the spirit and scope thereof in its broader aspects. I therefore desire to when powdered cover all forms and modifications comingwithin the language or scope of any one or more of the appended claims. L

What I claim as new and desire to secure by Letters Patent, is:

1. The new food product comprising a mixture of food ingredients, one ingredient being animal liver in finely divided condition, another being vegetable juice and another infant food carbohydrate, the mixture having the following characteristics and properties; themixture is stable and the ditions,

ingredients therein do not materially react upon one another to change their while being kept sealed under ordinary conthe mixture is readily miscible with liquid milk leaving the ingredients thoroughly distributed throughout the milk and the mixture does not curd or coagulate the milk, and all the ingredients of the mixture are capable of being assimilated by infants generally without material trouble.

2. The new food product comprising a mixture containing in substantial quantities, animal meat in. finely divided condition, vegetable juice and. an infant food carbohydrate, the mixture having the following characteristics and; properties; the mixture is stable and the ingredients therein do not materially react upon one another to change their food value while being kept sealed under ordinary conditions, the mixture is readily miscible with liquid milk or water leaving the meat in suspension therein and it does not curd or coagulate the milk.

.3. The new food product comprising a dry, finely divided mixture containing powdered desiccated animal liver and fruit juice powder, the mixture having the following characteristics; the mixture is stable and terial trouble.

' gredients thoroughly food value act upon one another to change their food -value while being kept sealed under ordinary conditions, the mixture is readily miscible with liquid milk leaving the ingredients thoroughly distributed throughout the milk and the mixture does not curd or'coagulate the milk, and all the ingredients of the mixture are capable of being assimilated by'infants generally without ma- 4. The new food product comprising a dry mixture containing from 29 to 35 parts by weight of neutralized vegetable juicef'; powder, from 13 to' 38 parts by weight of powdered desiccated animal liver and glucose sufficient to make approximately -100 parts by weight, the mixture is stable and the ingredients therein do not materially react uponone another to change their food value while, being kept sealed under ordinary conditions, the mixture is readily miscible with liquid milk leaving the indistributed throughout the milkand the mixture does not/curd or coagulate the milk, and all the ingredients of the mixture are capable of being assimilated by infants generally without material trouble.

5.- The new food product comprising a dry mixture of food ingredients, one ingredient being finely divided liver, another being desiccated vegetable juice, and another being dry powdered. milk, the mixture having the following characteristics and properties; the mixture is stable and the ingredients do not materially react on one another to change their food value while being kept, sealed under ordinary conditions, the mixture is readily miscible with water leaving the ingredients thoroughly distributed therethroughout, the ingredients do not curd o'r coagulate the milk when so mixed wlth water and all the ingredients are capable of being assimilated by infants generally without material trouble.

6. The new food product comprising a drymixture of food ingredients, one ingredient being finely divided deslccated ammal liver, another being desiccated fruit juice, another being a finely divided infant food carbohydrate and another being dry powdered milk, the mixture having the fol lowing characteristics and properties; the mixture is stable and the ingredients do not materially react on one another to change their food value while being kept sealed gredient being finely divided desiccated meat, another being desiccated vegetable juice and another dry powdered milk, the

mixture having the fOllOWlIlg characteristics and properties; the mixture is stable and the ingredients do not materially react on one another to change their food value 10 while being kept sealed under ordinary con-- ditions, the mixture is readily miscible with Water leaving the ingredients thoroughly distributed therethroughout, the ingredients do not curd or coagulate the milk when so mixed with water and all the ingredients are capable of being assimilated by infants genorally ithout material trouble.

In testimony whereof I have signed my name to this specification.

CHARLES W. HOOPER. 

